Golden Breaded Pork

Golden Breaded Pork

with Broccoli and Garlicky Mayo

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Tender pork, wholesome broccoli and BBQ-spiced sweet potato wedges make a tasty trio for dunking into our yummy garlic dip. Everyone in the family is sure to love this easy weeknight meal.

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

340 g

Sweet Potato

227 g

Broccoli, florets

1 tbsp

Garlic Puree

½ cup

Panko Breadcrumbs


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

BBQ Seasoning

56 g

Onion, sliced

Not included in your delivery

2.5 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat44 g
Saturated Fat8 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber10 g
Protein48 g
Cholesterol130 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and half the Southwest Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.


While sweet potatoes roast, cut broccoli into bite-sized pieces. Add 6 tbsp mayo (dbl for 4 ppl) and 1/4 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.


Add panko and 1/2 tbsp oil (dbl for 4 ppl) to another small bowl, then stir to combine. Pat pork dry with paper towels. Carefully slice each pork chop in half through the centre, parallel to the cutting board. (NOTE: You will have 4 pieces of pork for 2 ppl and 8 pieces for 4 ppl.) Season with salt and remaining BBQ seasoning.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then pork. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Cook in two batches for 4 ppl, using 1/2 tbsp oil for each batch!) Transfer pork to a parchment-lined baking sheet. Spread remaining mayo evenly over tops of pork. Divide panko mixture over tops of pork, pressing gently to adhere. Roast pork in the top of the oven, until cooked through, 8-10 min.


Heat the same pan (from step 4) over medium. When hot, add broccoli, onions and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl) and remaining garlic puree. Cook, stirring often, until fragrant, 1 min.


Slice pork. Divide pork, sweet potatoes and veggies between plates. Serve garlicky mayo on the side, for dipping.